Using Herbs and Spices

Vietnamese Recipes & Cuisines (Poultry)

Roast Peiping Duck Recipe

Ingredients : Serves 4-5

1

 

Syrup mixture

3 tablespoons

2 tablespoons

1 tablespoon

1 cup

 

Bean paste

3 tablespoons

1 tablespoon

2 tablespoons

1/2 cup

 

20

20

Duck, specially fed, fat about 5 lbs

 

 

Honey

Wine

Vinegar

Hot water

 

 

Soy bean or Hoisin sauce

Sesame oil

Sugar

Water

 

Scallion, cut into 2 inches long

Wheat flour tortilla or thin flour pancakes

Method :
  • Clean the outside of a fresh, specially fed, fat duck complete with neck and heat.

  • Pump air between the skin and meat at neck opening until the whole duck becomes puffed to the limit.

  • To dress the inside of the duck, cut a slit under a wing and remove all the internal organs. Use a stick to brace the back and the breast. Rinse the inside until the water comes out clean. Pat dry.

  • In a big bowl, baste the duck thoroughly with the warm syrup mixture. Use two small sticks to brace the wings away from the body. Tie a string around the neck and hang the duck in a drafty place. Let wind dry for about 6 hours. Roast in a rotisserie for about 30-40 minutes.

  • A charcoal type oven may be used. Hang it up for even roasting. Roast at high heat for about 20 minutes and then at low heat for another 20 minutes. Turn frequently, the skin will be golden brown and crisp.

  • Slice all the duck skin into thin pieces, then slice meat part. Serve with bean paste sauce. Bring the ingredients to boil for 1/2 minute. Add tortillas or pancake and green onion strips. Put some bean paste sauce and 1 green onion on pancake then add crisp duck one or two pieces on the center. Roll up and eat with fingers.

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